Homemade Falafel with Chickpeas (Printer-Friendly Version)
Crispy chickpea balls seasoned with herbs and spices, perfect with pita or salad. Vegan and full of flavor.
# Required Ingredients:
→ Falafel Mixture
01 -
250 g dried chickpeas, soaked for 8 hours, drained and rinsed
02 -
1 small white onion, finely diced
03 -
3 garlic cloves, peeled and roughly chopped
04 -
20 g fresh parsley, chopped
05 -
20 g fresh cilantro, chopped
06 -
1 1/2 teaspoons salt
07 -
2 teaspoons ground cumin
08 -
1/2 teaspoon ground black pepper
09 -
30 g all-purpose flour
10 -
1 teaspoon baking soda
→ For Frying
11 -
Vegetable oil, for deep frying
# Step-by-Step Instructions:
01 -
Combine soaked and drained chickpeas, onion, garlic, parsley, cilantro, salt, cumin, and black pepper in a food processor. Blend until the mixture forms a coarse, even texture. Avoid over-processing into a paste.
02 -
Transfer blended mixture to a large bowl. Add flour and baking soda, stirring until thoroughly combined. Cover bowl with cling film and refrigerate for 1 hour to firm the mixture.
03 -
Form chilled mixture into balls approximately 5 cm in diameter using hands or a scoop. Arrange on a plate or tray for frying.
04 -
Pour vegetable oil into a deep saucepan to a depth of 7–8 cm. Heat over medium flame to 175°C, checking temperature with a thermometer.
05 -
Add 3 or 4 falafel balls to hot oil at a time, adjusting to avoid overcrowding. Fry for 4–5 minutes, rotating balls regularly to ensure even browning. Remove when golden and crisp.
06 -
Transfer cooked falafel to a plate lined with paper towels. Allow to drain and cool for 5–10 minutes before serving.
# Handy Cooking Tips:
01 -
Soak dried chickpeas overnight in ample water to ensure even softening and expansion. Avoid using canned chickpeas for best texture and shape retention during frying.
02 -
Monitor oil temperature with a thermometer and maintain between 175°C and 180°C for optimal frying results.
03 -
Refrigerating the falafel mixture enhances shaping and helps prevent disintegration during frying.